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1 | 00:00:02,080 | 00:00:03,560 | MAEVE O'MEARA: Tonight on The Chefs' Line | MAEVE O'MEARA: Tonight on The Chefs' Line |
2 | 00:00:03,760 | 00:00:07,000 | the station chef from Melbourne restaurant Easy Tiger | the station chef from Melbourne restaurant Easy Tiger |
3 | 00:00:07,200 | 00:00:09,840 | will take on our three remaining home cooks, | will take on our three remaining home cooks, |
4 | 00:00:10,040 | 00:00:13,160 | who think they've got what it takes to beat him at his own game. | who think they've got what it takes to beat him at his own game. |
5 | 00:00:13,360 | 00:00:15,080 | Go, home cooks! | Go, home cooks! |
6 | 00:00:15,280 | 00:00:17,640 | The challenge - to create their best version | The challenge - to create their best version |
7 | 00:00:17,840 | 00:00:20,480 | of the Thai favourite massaman curry. | of the Thai favourite massaman curry. |
8 | 00:00:20,680 | 00:00:22,280 | CAT: The dish came from my grandmother | CAT: The dish came from my grandmother |
9 | 00:00:22,480 | 00:00:24,160 | with my own twist to it as well. | with my own twist to it as well. |
10 | 00:00:24,360 | 00:00:26,760 | NAKARIN: I think I can deliver my signature dish. | NAKARIN: I think I can deliver my signature dish. |
11 | 00:00:26,960 | 00:00:28,280 | DAN HONG: Beautiful. | DAN HONG: Beautiful. |
12 | 00:00:28,480 | 00:00:29,880 | It's the ultimate food fight | It's the ultimate food fight |
13 | 00:00:30,080 | 00:00:32,720 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
14 | 00:00:32,920 | 00:00:33,920 | Wow! | Wow! |
15 | 00:00:34,120 | 00:00:37,720 | MELISSA LEONG: This massaman curry has a lot of flavour going for it. | MELISSA LEONG: This massaman curry has a lot of flavour going for it. |
16 | 00:00:37,920 | 00:00:40,480 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
17 | 00:00:40,680 | 00:00:44,520 | It had some spice, it had some sweetness - it was delicious. | It had some spice, it had some sweetness - it was delicious. |
18 | 00:00:44,720 | 00:00:47,840 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:00:48,040 | 00:00:49,920 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:00:50,120 | 00:00:52,440 | and food writer Melissa Leong. | and food writer Melissa Leong. |
21 | 00:00:52,640 | 00:00:54,120 | Let's cook! | Let's cook! |
22 | 00:00:55,160 | 00:00:56,880 | So, which home cook has what it takes | So, which home cook has what it takes |
23 | 00:00:57,080 | 00:00:59,440 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
24 | 00:01:09,600 | 00:01:11,760 | Go. Mum, let's get cooking! | Go. Mum, let's get cooking! |
25 | 00:01:11,960 | 00:01:13,240 | (LAUGHS) | (LAUGHS) |
26 | 00:01:13,440 | 00:01:18,000 | Tonight, the competition intensifies for our three talented home cooks. | Tonight, the competition intensifies for our three talented home cooks. |
27 | 00:01:18,200 | 00:01:20,080 | Mummy's very passionate. | Mummy's very passionate. |
28 | 00:01:20,280 | 00:01:21,560 | (LAUGHS) | (LAUGHS) |
29 | 00:01:21,760 | 00:01:23,040 | There's mother of two Cat... | There's mother of two Cat... |
30 | 00:01:23,240 | 00:01:25,000 | My mum's family is from Thailand. | My mum's family is from Thailand. |
31 | 00:01:25,200 | 00:01:28,440 | Did you add the rice in? A little bit more, probably. | Did you add the rice in? A little bit more, probably. |
32 | 00:01:28,640 | 00:01:31,360 | I learnt all of my Thai cooking form my mum's family | I learnt all of my Thai cooking form my mum's family |
33 | 00:01:31,560 | 00:01:34,320 | and our recipes have pretty much been handed down | and our recipes have pretty much been handed down |
34 | 00:01:34,520 | 00:01:36,640 | from generation to generation. | from generation to generation. |
35 | 00:01:36,840 | 00:01:38,200 | Sawadikap. | Sawadikap. |
36 | 00:01:38,400 | 00:01:40,440 | ..Thai born and bred dance teacher Nakarin... | ..Thai born and bred dance teacher Nakarin... |
37 | 00:01:40,640 | 00:01:41,920 | Whoo! | Whoo! |
38 | 00:01:42,120 | 00:01:44,560 | The best cooks is my grandmum and my dad. | The best cooks is my grandmum and my dad. |
39 | 00:01:44,760 | 00:01:48,000 | These two is, like, my inspiration for cooking. | These two is, like, my inspiration for cooking. |
40 | 00:01:48,200 | 00:01:50,800 | ..and Vietnamese beauty therapist Tran. | ..and Vietnamese beauty therapist Tran. |
41 | 00:01:51,000 | 00:01:55,360 | I want to feed my family and my friends very healthy food. | I want to feed my family and my friends very healthy food. |
42 | 00:01:55,560 | 00:01:59,920 | My grandma introduced us to Thai curry when I'm very little. | My grandma introduced us to Thai curry when I'm very little. |
43 | 00:02:00,120 | 00:02:01,760 | Thank you. You're welcome. | Thank you. You're welcome. |
44 | 00:02:01,960 | 00:02:04,200 | I love Thai food more than ever. | I love Thai food more than ever. |
45 | 00:02:05,320 | 00:02:06,440 | Dressing? | Dressing? |
46 | 00:02:06,640 | 00:02:09,000 | It's this connection to old family recipes | It's this connection to old family recipes |
47 | 00:02:09,200 | 00:02:11,200 | that gives all our home cooks a unique edge | that gives all our home cooks a unique edge |
48 | 00:02:11,400 | 00:02:14,800 | against the professionals from Easy Tiger. | against the professionals from Easy Tiger. |
49 | 00:02:15,000 | 00:02:17,480 | Two ma hor, two betel, one pancake. | Two ma hor, two betel, one pancake. |
50 | 00:02:17,680 | 00:02:21,080 | I opened Easy Tiger because I wanted to show | I opened Easy Tiger because I wanted to show |
51 | 00:02:21,280 | 00:02:24,160 | beautiful Thai food done really, really well. | beautiful Thai food done really, really well. |
52 | 00:02:25,400 | 00:02:28,520 | Owner and head chef Jarrod runs this hatted restaurant, | Owner and head chef Jarrod runs this hatted restaurant, |
53 | 00:02:28,720 | 00:02:30,800 | which is renowned for its modern Thai cuisine | which is renowned for its modern Thai cuisine |
54 | 00:02:31,000 | 00:02:33,640 | and superb flavour combinations. | and superb flavour combinations. |
55 | 00:02:33,840 | 00:02:37,720 | Sweet, sour, salty, fishy, smoky. | Sweet, sour, salty, fishy, smoky. |
56 | 00:02:37,920 | 00:02:39,520 | And if you get that right on the plate, | And if you get that right on the plate, |
57 | 00:02:39,720 | 00:02:41,360 | it's truly an amazing dish to eat. | it's truly an amazing dish to eat. |
58 | 00:02:41,560 | 00:02:43,960 | Deeply satisfying beef dish | Deeply satisfying beef dish |
59 | 00:02:44,160 | 00:02:48,080 | that's intriguing, interesting and unctuous, isn't it? | that's intriguing, interesting and unctuous, isn't it? |
60 | 00:02:48,280 | 00:02:49,800 | Sure is. Oh! | Sure is. Oh! |
61 | 00:02:52,200 | 00:02:54,000 | DAN HONG: Welcome back to The Chefs' Line. | DAN HONG: Welcome back to The Chefs' Line. |
62 | 00:02:54,200 | 00:02:55,840 | How are we all feeling? | How are we all feeling? |
63 | 00:02:56,080 | 00:02:58,040 | Yeah, good! Yeah? Confident. | Yeah, good! Yeah? Confident. |
64 | 00:02:58,240 | 00:03:00,520 | Who's gonna win tonight? | Who's gonna win tonight? |
65 | 00:03:00,720 | 00:03:02,520 | (LAUGHTER) Hey! | (LAUGHTER) Hey! |
66 | 00:03:02,720 | 00:03:04,280 | Who WANTS to win tonight? | Who WANTS to win tonight? |
67 | 00:03:04,480 | 00:03:07,120 | Yay! Oh, of course! We all do! | Yay! Oh, of course! We all do! |
68 | 00:03:07,320 | 00:03:10,240 | Home cooks, you are bravely taking on the chefs' line | Home cooks, you are bravely taking on the chefs' line |
69 | 00:03:10,440 | 00:03:12,440 | of Melbourne's Easy Tiger restaurant. | of Melbourne's Easy Tiger restaurant. |
70 | 00:03:12,640 | 00:03:15,560 | Head chef Jarrod, who's next in line to cook? | Head chef Jarrod, who's next in line to cook? |
71 | 00:03:15,760 | 00:03:18,280 | So, next in line will be our station chef, Yall. | So, next in line will be our station chef, Yall. |
72 | 00:03:20,960 | 00:03:24,520 | And how do you rate Yall's chances? Very high. | And how do you rate Yall's chances? Very high. |
73 | 00:03:26,120 | 00:03:27,600 | We'll have to wait and see, though. | We'll have to wait and see, though. |
74 | 00:03:27,800 | 00:03:30,360 | Station chef Yall, it's time for you to step up | Station chef Yall, it's time for you to step up |
75 | 00:03:30,560 | 00:03:32,280 | and represent your restaurant. | and represent your restaurant. |
76 | 00:03:33,760 | 00:03:35,320 | And how are you feeling, Yall? | And how are you feeling, Yall? |
77 | 00:03:35,520 | 00:03:37,280 | Um, I feel OK. | Um, I feel OK. |
78 | 00:03:37,480 | 00:03:39,760 | It's gonna be a push, but that's what we do - | It's gonna be a push, but that's what we do - |
79 | 00:03:39,960 | 00:03:41,680 | push under pressure. | push under pressure. |
80 | 00:03:41,880 | 00:03:47,520 | And now we're gonna test you with a Thai favourite. | And now we're gonna test you with a Thai favourite. |
81 | 00:03:47,720 | 00:03:51,240 | We want you to make your best massaman curry! | We want you to make your best massaman curry! |
82 | 00:03:51,440 | 00:03:52,880 | ALL: Yes! | ALL: Yes! |
83 | 00:03:55,280 | 00:03:58,000 | MAEVE O'MEARA: Massaman curry is rich and mild. | MAEVE O'MEARA: Massaman curry is rich and mild. |
84 | 00:03:58,200 | 00:03:59,880 | It's commonly made with red meat, | It's commonly made with red meat, |
85 | 00:04:00,080 | 00:04:03,280 | a coconut-based sauce, potato and peanuts. | a coconut-based sauce, potato and peanuts. |
86 | 00:04:04,320 | 00:04:08,200 | The curry paste uses spices not often seen in other Thai curries, | The curry paste uses spices not often seen in other Thai curries, |
87 | 00:04:08,400 | 00:04:11,800 | such as cinnamon, bay leaves, cloves and cardamom. | such as cinnamon, bay leaves, cloves and cardamom. |
88 | 00:04:14,400 | 00:04:17,960 | So, the best plate on the pass will be decided by one of us. | So, the best plate on the pass will be decided by one of us. |
89 | 00:04:18,160 | 00:04:19,440 | Tonight... | Tonight... |
90 | 00:04:19,640 | 00:04:20,920 | ..it's Melissa! | ..it's Melissa! |
91 | 00:04:21,120 | 00:04:26,480 | Well, I can't wait to see a really rich, big-flavoured dish tonight. | Well, I can't wait to see a really rich, big-flavoured dish tonight. |
92 | 00:04:26,680 | 00:04:29,000 | Melissa will taste and judge each dish | Melissa will taste and judge each dish |
93 | 00:04:29,200 | 00:04:33,280 | without knowing if it was made by a home cook or by station chef Yall. | without knowing if it was made by a home cook or by station chef Yall. |
94 | 00:04:33,480 | 00:04:36,560 | You have 1 hour and 50 minutes. | You have 1 hour and 50 minutes. |
95 | 00:04:36,760 | 00:04:38,600 | Let's cook! | Let's cook! |
96 | 00:04:47,800 | 00:04:49,720 | My version of the massaman curry | My version of the massaman curry |
97 | 00:04:49,920 | 00:04:54,560 | is lamb with pancakes and cucumber pickles. | is lamb with pancakes and cucumber pickles. |
98 | 00:04:54,760 | 00:04:57,920 | The recipe was given to my mother from my grandmother. | The recipe was given to my mother from my grandmother. |
99 | 00:04:58,120 | 00:05:01,000 | It has been in the family for a very long time. | It has been in the family for a very long time. |
100 | 00:05:02,160 | 00:05:05,880 | So, the lamb was put into a pressure cooker | So, the lamb was put into a pressure cooker |
101 | 00:05:06,080 | 00:05:09,000 | with some onions, bay leaves, coconut milk, | with some onions, bay leaves, coconut milk, |
102 | 00:05:09,200 | 00:05:12,320 | then you've got the actual paste itself. | then you've got the actual paste itself. |
103 | 00:05:12,520 | 00:05:16,320 | This is what's gonna create the base flavour for the curry. | This is what's gonna create the base flavour for the curry. |
104 | 00:05:16,520 | 00:05:19,920 | Coriander seeds, lemongrass, garlic, | Coriander seeds, lemongrass, garlic, |
105 | 00:05:20,120 | 00:05:22,680 | peanuts, dried chilli. | peanuts, dried chilli. |
106 | 00:05:24,120 | 00:05:27,840 | I'm hoping to get that depth of flavour with the paste | I'm hoping to get that depth of flavour with the paste |
107 | 00:05:28,040 | 00:05:30,760 | and that the lamb will be falling off the bone | and that the lamb will be falling off the bone |
108 | 00:05:30,960 | 00:05:32,240 | when the judges taste the dish. | when the judges taste the dish. |
109 | 00:05:32,440 | 00:05:35,480 | It's definitely going to... test. | It's definitely going to... test. |
110 | 00:05:35,680 | 00:05:37,600 | (LAUGHS) OK. | (LAUGHS) OK. |
111 | 00:05:41,480 | 00:05:47,000 | I'm making beef massaman curry, because my grandma love it | I'm making beef massaman curry, because my grandma love it |
112 | 00:05:47,200 | 00:05:51,200 | and I will do the mango salad with the snake beans. | and I will do the mango salad with the snake beans. |
113 | 00:05:51,400 | 00:05:53,640 | That's the Thai authentic salad. It's very nice. | That's the Thai authentic salad. It's very nice. |
114 | 00:05:54,880 | 00:05:57,080 | I cook my beef first with curry spices - | I cook my beef first with curry spices - |
115 | 00:05:57,280 | 00:06:00,520 | coriander, cumin, cinnamon - | coriander, cumin, cinnamon - |
116 | 00:06:00,720 | 00:06:04,280 | and fry it with onion, garlic, ginger. | and fry it with onion, garlic, ginger. |
117 | 00:06:04,480 | 00:06:09,000 | I have to cook very authentic Thai, very good flavour. | I have to cook very authentic Thai, very good flavour. |
118 | 00:06:10,200 | 00:06:11,480 | And when the beef's soft | And when the beef's soft |
119 | 00:06:11,680 | 00:06:14,600 | I will add in the potato to make it nice taste. | I will add in the potato to make it nice taste. |
120 | 00:06:20,320 | 00:06:21,920 | MARK OLIVE: Hi, Tran. How are you? | MARK OLIVE: Hi, Tran. How are you? |
121 | 00:06:22,120 | 00:06:23,400 | So, what are you making here? | So, what are you making here? |
122 | 00:06:23,600 | 00:06:27,480 | This my grandma... used to cook curry for us. | This my grandma... used to cook curry for us. |
123 | 00:06:27,680 | 00:06:30,560 | Yeah? Is that how she does it? Not a pressure cooker? | Yeah? Is that how she does it? Not a pressure cooker? |
124 | 00:06:30,760 | 00:06:32,760 | She doesn't use pressure cooker before, | She doesn't use pressure cooker before, |
125 | 00:06:32,960 | 00:06:34,360 | but I will check the timing. | but I will check the timing. |
126 | 00:06:34,560 | 00:06:37,840 | If, after half an hour, the meat is not soft the way I want it | If, after half an hour, the meat is not soft the way I want it |
127 | 00:06:38,040 | 00:06:41,000 | I will move it into the pressure cooker | I will move it into the pressure cooker |
128 | 00:06:41,200 | 00:06:43,160 | and will try to speed it up, the timing. | and will try to speed it up, the timing. |
129 | 00:06:43,360 | 00:06:44,760 | But the taste will be, promise, the same. | But the taste will be, promise, the same. |
130 | 00:06:44,960 | 00:06:46,920 | So, you're looking for your meat to be nice and tender. | So, you're looking for your meat to be nice and tender. |
131 | 00:06:47,160 | 00:06:49,360 | I suppose that's your number one thing. Nice and tender, yes. | I suppose that's your number one thing. Nice and tender, yes. |
132 | 00:06:49,560 | 00:06:51,400 | OK. I wish you luck. | OK. I wish you luck. |
133 | 00:06:51,600 | 00:06:53,120 | Thank you, Mark. | Thank you, Mark. |
134 | 00:06:58,960 | 00:07:03,920 | This curry, I just want a little bit of fusion look. | This curry, I just want a little bit of fusion look. |
135 | 00:07:04,120 | 00:07:07,720 | Because, normally, curry, we have to serve with rice, | Because, normally, curry, we have to serve with rice, |
136 | 00:07:07,920 | 00:07:11,200 | but this one I use the smashed potato | but this one I use the smashed potato |
137 | 00:07:11,400 | 00:07:14,800 | and I cook the massaman curry with chicken. | and I cook the massaman curry with chicken. |
138 | 00:07:15,960 | 00:07:19,800 | I picked chicken because I don't eat beef, I don't like lamb. | I picked chicken because I don't eat beef, I don't like lamb. |
139 | 00:07:20,000 | 00:07:21,320 | The smell is quite strong. | The smell is quite strong. |
140 | 00:07:21,520 | 00:07:23,360 | So, that's why I choose the chicken. | So, that's why I choose the chicken. |
141 | 00:07:23,560 | 00:07:26,280 | I think chicken should be good for me. | I think chicken should be good for me. |
142 | 00:07:26,480 | 00:07:28,880 | In massaman curry you have to have | In massaman curry you have to have |
143 | 00:07:29,080 | 00:07:33,320 | the sour, the spice, the salt and the sweet. | the sour, the spice, the salt and the sweet. |
144 | 00:07:34,560 | 00:07:37,400 | I saw this. I couldn't help myself but see this on the bench. | I saw this. I couldn't help myself but see this on the bench. |
145 | 00:07:37,600 | 00:07:39,800 | Yes. What is this doing on the bench? | Yes. What is this doing on the bench? |
146 | 00:07:40,000 | 00:07:41,840 | So, it's gonna be part of my massaman curry. | So, it's gonna be part of my massaman curry. |
147 | 00:07:43,880 | 00:07:45,160 | Pineapple as well? Yes. | Pineapple as well? Yes. |
148 | 00:07:45,360 | 00:07:49,080 | So, you're doing a pineapple and chicken breast massaman curry... | So, you're doing a pineapple and chicken breast massaman curry... |
149 | 00:07:49,280 | 00:07:51,360 | Yes. ..on mashed potatoes? | Yes. ..on mashed potatoes? |
150 | 00:07:51,560 | 00:07:52,840 | Yes. | Yes. |
151 | 00:07:53,040 | 00:07:54,760 | (ALL LAUGH) | (ALL LAUGH) |
152 | 00:07:54,960 | 00:07:58,720 | It's either gonna be a game changer and blow... blow my mind... | It's either gonna be a game changer and blow... blow my mind... |
153 | 00:07:58,920 | 00:08:01,280 | (LAUGHS) Hopefully. ..or it might be a disaster. | (LAUGHS) Hopefully. ..or it might be a disaster. |
154 | 00:08:01,480 | 00:08:03,560 | I hope not, but good luck. Thank you. | I hope not, but good luck. Thank you. |
155 | 00:08:03,760 | 00:08:06,400 | And, uh... it's not up to me. | And, uh... it's not up to me. |
156 | 00:08:06,600 | 00:08:07,920 | It's up to Mel, so... Yes. | It's up to Mel, so... Yes. |
157 | 00:08:08,120 | 00:08:09,440 | Hopefully, she has an open mind. | Hopefully, she has an open mind. |
158 | 00:08:09,640 | 00:08:11,080 | Hopefully. | Hopefully. |
159 | 00:08:14,640 | 00:08:18,680 | The pineapple will make the meat more tender... | The pineapple will make the meat more tender... |
160 | 00:08:20,480 | 00:08:22,200 | ..and the flavour of the pineapple | ..and the flavour of the pineapple |
161 | 00:08:22,400 | 00:08:26,880 | will make the curry sauce more, like, harmony together. | will make the curry sauce more, like, harmony together. |
162 | 00:08:28,840 | 00:08:30,280 | That's my secret. | That's my secret. |
163 | 00:08:34,640 | 00:08:36,080 | JARROD: Yall, how are the potatoes? | JARROD: Yall, how are the potatoes? |
164 | 00:08:36,280 | 00:08:37,560 | Uh, it's good. | Uh, it's good. |
165 | 00:08:37,760 | 00:08:39,120 | Really? Great. Yeah. | Really? Great. Yeah. |
166 | 00:08:39,320 | 00:08:41,000 | Today I'm cooking massaman curry | Today I'm cooking massaman curry |
167 | 00:08:41,200 | 00:08:43,600 | of kipfler potatoes, baby corn and fennel. | of kipfler potatoes, baby corn and fennel. |
168 | 00:08:43,800 | 00:08:47,280 | The massaman curry traditionally is meat-based, | The massaman curry traditionally is meat-based, |
169 | 00:08:47,480 | 00:08:50,600 | so being the only vegetarian might be a bit challenging. | so being the only vegetarian might be a bit challenging. |
170 | 00:08:50,800 | 00:08:52,680 | So, basically, I'm making a curry paste. | So, basically, I'm making a curry paste. |
171 | 00:08:52,880 | 00:08:54,320 | I need dried chilli. | I need dried chilli. |
172 | 00:08:54,520 | 00:08:55,800 | You've gotta soak them. | You've gotta soak them. |
173 | 00:08:56,000 | 00:08:57,440 | You've gotta put with one cup of onion | You've gotta put with one cup of onion |
174 | 00:08:57,640 | 00:08:59,800 | to one and half cup of garlic with galangal, | to one and half cup of garlic with galangal, |
175 | 00:09:00,000 | 00:09:01,800 | and blend, and cook them really well. | and blend, and cook them really well. |
176 | 00:09:02,000 | 00:09:03,280 | The most important element is | The most important element is |
177 | 00:09:03,480 | 00:09:05,440 | your chillies are soaked in hot water long enough | your chillies are soaked in hot water long enough |
178 | 00:09:05,640 | 00:09:07,840 | to make them soft, so you have a beautiful paste. | to make them soft, so you have a beautiful paste. |
179 | 00:09:10,680 | 00:09:12,840 | Number two is, like, make sure you take it far enough | Number two is, like, make sure you take it far enough |
180 | 00:09:13,040 | 00:09:14,720 | to get that depth of flavour. | to get that depth of flavour. |
181 | 00:09:14,920 | 00:09:16,320 | Take it to the point of caramel | Take it to the point of caramel |
182 | 00:09:16,520 | 00:09:18,440 | but without burning it, if you know what I mean. | but without burning it, if you know what I mean. |
183 | 00:09:19,640 | 00:09:22,400 | And number three is make sure the vegetables are cooked perfectly | And number three is make sure the vegetables are cooked perfectly |
184 | 00:09:22,600 | 00:09:24,280 | so you have this beautiful curry. | so you have this beautiful curry. |
185 | 00:09:24,480 | 00:09:26,960 | Have you got a bamboo steamer on for the fennel? | Have you got a bamboo steamer on for the fennel? |
186 | 00:09:27,160 | 00:09:28,760 | Yeah, I'm doing it now. | Yeah, I'm doing it now. |
187 | 00:09:30,520 | 00:09:32,840 | DAN HONG: So, head chef Jarrod, how do you think Yall's going? | DAN HONG: So, head chef Jarrod, how do you think Yall's going? |
188 | 00:09:33,040 | 00:09:34,520 | Moving along nicely. | Moving along nicely. |
189 | 00:09:36,040 | 00:09:38,360 | The paste isn't made yet, but it's close. | The paste isn't made yet, but it's close. |
190 | 00:09:38,560 | 00:09:40,720 | Well, it's sort of getting caramelly, | Well, it's sort of getting caramelly, |
191 | 00:09:40,920 | 00:09:42,560 | but I want to take it further. | but I want to take it further. |
192 | 00:09:42,760 | 00:09:47,400 | And talking about veg, why did you decide to use a vegetarian curry? | And talking about veg, why did you decide to use a vegetarian curry? |
193 | 00:09:47,600 | 00:09:52,240 | Because, you know, massaman curries are usually paired with rich meat. | Because, you know, massaman curries are usually paired with rich meat. |
194 | 00:09:53,280 | 00:09:54,880 | It's a modern take on Thai | It's a modern take on Thai |
195 | 00:09:55,080 | 00:09:58,400 | so, you know, why can't it be a vegetarian massaman? | so, you know, why can't it be a vegetarian massaman? |
196 | 00:09:58,600 | 00:10:00,280 | Like, I reckon it can be. | Like, I reckon it can be. |
197 | 00:10:02,360 | 00:10:04,480 | Well, Melissa is a bit of a carnivore. | Well, Melissa is a bit of a carnivore. |
198 | 00:10:04,680 | 00:10:06,800 | So... it's really up to her. | So... it's really up to her. |
199 | 00:10:07,000 | 00:10:09,040 | OK? (LAUGHS) | OK? (LAUGHS) |
200 | 00:10:09,240 | 00:10:13,040 | You don't often see massaman curry served with flatbread pancakes. | You don't often see massaman curry served with flatbread pancakes. |
201 | 00:10:13,240 | 00:10:15,640 | Gotta make sure. I've gotta concentrate, and I don't stuff up. | Gotta make sure. I've gotta concentrate, and I don't stuff up. |
202 | 00:10:15,840 | 00:10:18,680 | Hopefully, pineapple and chicken will pay off. | Hopefully, pineapple and chicken will pay off. |
203 | 00:10:18,880 | 00:10:21,400 | Yum! MELISSA LEONG: The best idea ever. | Yum! MELISSA LEONG: The best idea ever. |
204 | 00:10:21,600 | 00:10:23,040 | (SIGHS) | (SIGHS) |
205 | 00:10:28,760 | 00:10:31,320 | Alright, guys, you've gotta hurry with your curries! | Alright, guys, you've gotta hurry with your curries! |
206 | 00:10:31,520 | 00:10:33,480 | You've got 14 minutes to go! | You've got 14 minutes to go! |
207 | 00:10:33,680 | 00:10:34,640 | Come on! | Come on! |
208 | 00:10:34,840 | 00:10:37,920 | MAEVE O'MEARA: Thai week is in full swing between our three home cooks | MAEVE O'MEARA: Thai week is in full swing between our three home cooks |
209 | 00:10:38,120 | 00:10:41,200 | and station chef Yall from restaurant Easy Tiger. | and station chef Yall from restaurant Easy Tiger. |
210 | 00:10:41,400 | 00:10:43,840 | Gotta make sure. I've gotta concentrate, and I don't stuff up. | Gotta make sure. I've gotta concentrate, and I don't stuff up. |
211 | 00:10:44,040 | 00:10:45,320 | They're aiming for a win | They're aiming for a win |
212 | 00:10:45,520 | 00:10:48,040 | by reinventing the classic massaman curry... | by reinventing the classic massaman curry... |
213 | 00:10:48,240 | 00:10:49,240 | (SIGHS HEAVILY) | (SIGHS HEAVILY) |
214 | 00:10:49,440 | 00:10:53,440 | ..which needs to meet all of blind tasting judge Melissa's expectations. | ..which needs to meet all of blind tasting judge Melissa's expectations. |
215 | 00:10:54,800 | 00:10:56,240 | It's all about the tender meat, | It's all about the tender meat, |
216 | 00:10:56,440 | 00:10:58,000 | the depth of flavour that's developed | the depth of flavour that's developed |
217 | 00:10:58,200 | 00:11:01,680 | from aromatics that go into your curry paste. | from aromatics that go into your curry paste. |
218 | 00:11:02,720 | 00:11:05,840 | Cooking this curry low and slow. | Cooking this curry low and slow. |
219 | 00:11:06,040 | 00:11:11,240 | And it should be consumed with one utensil - a fork or a spoon. | And it should be consumed with one utensil - a fork or a spoon. |
220 | 00:11:11,480 | 00:11:14,880 | It should be that tender that it just falls apart when you go to dig in. | It should be that tender that it just falls apart when you go to dig in. |
221 | 00:11:19,920 | 00:11:21,560 | It's not quite ready. | It's not quite ready. |
222 | 00:11:21,760 | 00:11:23,600 | The lamb wasn't falling off the bone. | The lamb wasn't falling off the bone. |
223 | 00:11:23,800 | 00:11:25,360 | It was still a bit firm. | It was still a bit firm. |
224 | 00:11:26,960 | 00:11:30,280 | So there was a mild panic inside, going, "Oh... | So there was a mild panic inside, going, "Oh... |
225 | 00:11:30,480 | 00:11:32,640 | "I hope I have something to serve up." | "I hope I have something to serve up." |
226 | 00:11:34,360 | 00:11:37,080 | So, I had to take that out and get it into the curry | So, I had to take that out and get it into the curry |
227 | 00:11:37,280 | 00:11:39,320 | to ensure that the flavours were in there. | to ensure that the flavours were in there. |
228 | 00:11:39,520 | 00:11:41,960 | So, I'll give a check on it in another 15 minutes, | So, I'll give a check on it in another 15 minutes, |
229 | 00:11:42,160 | 00:11:44,880 | and that will be sort of the tell-tale | and that will be sort of the tell-tale |
230 | 00:11:45,080 | 00:11:51,080 | if I'm gonna have a... a soft dish or a very firm lamb dish. | if I'm gonna have a... a soft dish or a very firm lamb dish. |
231 | 00:11:51,280 | 00:11:52,920 | (LAUGHS) | (LAUGHS) |
232 | 00:11:55,600 | 00:11:58,080 | TRAN: I'll start to use the pressure cooker now. | TRAN: I'll start to use the pressure cooker now. |
233 | 00:11:58,280 | 00:12:00,800 | I moved the beef to the pressure cooker | I moved the beef to the pressure cooker |
234 | 00:12:01,000 | 00:12:04,360 | because I was worried my beef not be tender. | because I was worried my beef not be tender. |
235 | 00:12:06,240 | 00:12:08,720 | I think I don't have enough time to make the beef soft. | I think I don't have enough time to make the beef soft. |
236 | 00:12:08,920 | 00:12:10,360 | I need to cook faster. | I need to cook faster. |
237 | 00:12:11,640 | 00:12:14,160 | I have some time to cook the rice | I have some time to cook the rice |
238 | 00:12:14,360 | 00:12:16,920 | and do the salad for the side dish. | and do the salad for the side dish. |
239 | 00:12:17,160 | 00:12:20,640 | I do the mango salad because, in Thailand, everyone loves mango salad. | I do the mango salad because, in Thailand, everyone loves mango salad. |
240 | 00:12:20,840 | 00:12:25,080 | A bit sour, a bit sweet, a bit tasty, and then mix it up. | A bit sour, a bit sweet, a bit tasty, and then mix it up. |
241 | 00:12:25,280 | 00:12:28,480 | So we have rice, curry and mango salad - yum! | So we have rice, curry and mango salad - yum! |
242 | 00:12:29,520 | 00:12:32,120 | My salad is done. I quite like it. | My salad is done. I quite like it. |
243 | 00:12:32,320 | 00:12:33,800 | Yum. | Yum. |
244 | 00:12:35,640 | 00:12:38,200 | YALL: Because I'm doing a vegetable version of massaman curry, | YALL: Because I'm doing a vegetable version of massaman curry, |
245 | 00:12:38,400 | 00:12:39,680 | it should have, like, a creaminess. | it should have, like, a creaminess. |
246 | 00:12:39,880 | 00:12:42,640 | A little bit of cream - not too heavy, though. From peanuts. | A little bit of cream - not too heavy, though. From peanuts. |
247 | 00:12:43,840 | 00:12:47,200 | It should not be too thick - like, gravy kind of thick. | It should not be too thick - like, gravy kind of thick. |
248 | 00:12:47,400 | 00:12:49,560 | It should be, like, a little bit loose curry. | It should be, like, a little bit loose curry. |
249 | 00:12:50,640 | 00:12:54,120 | Just put some more stock in there, some coconut cream, season it. | Just put some more stock in there, some coconut cream, season it. |
250 | 00:12:54,320 | 00:12:55,920 | Tamarind water? | Tamarind water? |
251 | 00:12:57,080 | 00:12:58,520 | Add your veg. | Add your veg. |
252 | 00:12:59,840 | 00:13:03,800 | With the kipfler potato, we cook it to the point of just cooked. | With the kipfler potato, we cook it to the point of just cooked. |
253 | 00:13:04,000 | 00:13:04,800 | Yeah. | Yeah. |
254 | 00:13:05,040 | 00:13:07,960 | With the fennel and baby corn, just put them through the curry to warm it up. | With the fennel and baby corn, just put them through the curry to warm it up. |
255 | 00:13:10,400 | 00:13:11,920 | How's it taste? | How's it taste? |
256 | 00:13:13,200 | 00:13:15,040 | It's good. | It's good. |
257 | 00:13:15,240 | 00:13:16,680 | See how we go. | See how we go. |
258 | 00:13:18,480 | 00:13:22,120 | NAKARIN: So, I choose to use chicken breast with the skin on | NAKARIN: So, I choose to use chicken breast with the skin on |
259 | 00:13:22,320 | 00:13:26,080 | to get the colour and the texture of the skin on it, | to get the colour and the texture of the skin on it, |
260 | 00:13:26,280 | 00:13:30,240 | and then I cook the rest of the chicken in the curry sauce. | and then I cook the rest of the chicken in the curry sauce. |
261 | 00:13:31,640 | 00:13:34,520 | There's a big risk using pineapple and chicken. | There's a big risk using pineapple and chicken. |
262 | 00:13:34,720 | 00:13:36,960 | Hopefully, this risk will pay off. | Hopefully, this risk will pay off. |
263 | 00:13:37,160 | 00:13:38,600 | Oh... | Oh... |
264 | 00:13:43,840 | 00:13:46,160 | DAN HONG: And this is your potato mash here? Yes. | DAN HONG: And this is your potato mash here? Yes. |
265 | 00:13:49,040 | 00:13:50,600 | Coconut milk in there? Yes. | Coconut milk in there? Yes. |
266 | 00:13:50,800 | 00:13:52,480 | Interesting. Interesting. | Interesting. Interesting. |
267 | 00:13:52,680 | 00:13:57,600 | It's gonna be my signature dish that I'm gonna cook for my friends later. | It's gonna be my signature dish that I'm gonna cook for my friends later. |
268 | 00:13:59,680 | 00:14:01,680 | There's just under 10 minutes left, guys. | There's just under 10 minutes left, guys. |
269 | 00:14:01,880 | 00:14:03,200 | (CAT EXHALES HEAVILY) | (CAT EXHALES HEAVILY) |
270 | 00:14:03,400 | 00:14:05,920 | So, the personal touches I'm gonna be adding to the dish | So, the personal touches I'm gonna be adding to the dish |
271 | 00:14:06,120 | 00:14:07,400 | will be the pancakes, | will be the pancakes, |
272 | 00:14:07,600 | 00:14:09,440 | 'cause you don't often see massaman curry | 'cause you don't often see massaman curry |
273 | 00:14:09,640 | 00:14:12,080 | served with little flatbread pancakes. | served with little flatbread pancakes. |
274 | 00:14:12,280 | 00:14:15,200 | Sort of a bit like making a taco. (LAUGHS) | Sort of a bit like making a taco. (LAUGHS) |
275 | 00:14:15,400 | 00:14:17,200 | You can have it with cucumber relish, | You can have it with cucumber relish, |
276 | 00:14:17,400 | 00:14:20,400 | so I've just decided to add that in as well. | so I've just decided to add that in as well. |
277 | 00:14:21,440 | 00:14:23,120 | Just gives it a little bit of freshness. | Just gives it a little bit of freshness. |
278 | 00:14:23,320 | 00:14:27,160 | But I felt like I was really up against it with the lamb. | But I felt like I was really up against it with the lamb. |
279 | 00:14:28,640 | 00:14:31,120 | Fingers crossed. I have to check and see. | Fingers crossed. I have to check and see. |
280 | 00:14:31,320 | 00:14:32,800 | I really want to ensure there's depth, | I really want to ensure there's depth, |
281 | 00:14:33,000 | 00:14:34,560 | that it melts in your mouth, | that it melts in your mouth, |
282 | 00:14:34,760 | 00:14:37,840 | that it tastes like it's been cooking for eight hours. | that it tastes like it's been cooking for eight hours. |
283 | 00:14:40,600 | 00:14:41,960 | Oh, my God. | Oh, my God. |
284 | 00:14:42,160 | 00:14:43,480 | (LAUGHS) | (LAUGHS) |
285 | 00:14:43,680 | 00:14:45,000 | The taste is really good. | The taste is really good. |
286 | 00:14:45,200 | 00:14:46,640 | Brilliant. | Brilliant. |
287 | 00:14:47,840 | 00:14:49,440 | DAN HONG: It smells amazing. | DAN HONG: It smells amazing. |
288 | 00:14:49,640 | 00:14:52,160 | Five minutes before we need your plate on the pass! | Five minutes before we need your plate on the pass! |
289 | 00:14:52,360 | 00:14:54,320 | TRAN: Beautiful! I love it. | TRAN: Beautiful! I love it. |
290 | 00:14:54,520 | 00:14:56,760 | How we can get it out? This way? Yay! | How we can get it out? This way? Yay! |
291 | 00:14:56,960 | 00:14:58,640 | Perfect. | Perfect. |
292 | 00:14:58,840 | 00:15:00,520 | Perfecto, perfecto. | Perfecto, perfecto. |
293 | 00:15:00,720 | 00:15:02,280 | That's what we like. | That's what we like. |
294 | 00:15:02,480 | 00:15:04,440 | I might check the texture. | I might check the texture. |
295 | 00:15:04,640 | 00:15:06,080 | It is... | It is... |
296 | 00:15:08,680 | 00:15:10,280 | Perfect. Soft. I love it. | Perfect. Soft. I love it. |
297 | 00:15:12,320 | 00:15:16,160 | MARK OLIVE: You should be really thinking about getting stuff onto the pass now. | MARK OLIVE: You should be really thinking about getting stuff onto the pass now. |
298 | 00:15:17,360 | 00:15:19,520 | YALL: I'm very happy with the massaman curry. | YALL: I'm very happy with the massaman curry. |
299 | 00:15:19,720 | 00:15:21,000 | The colour was good. | The colour was good. |
300 | 00:15:21,200 | 00:15:23,760 | That's the first indication, when you look at the colour of the curry, | That's the first indication, when you look at the colour of the curry, |
301 | 00:15:23,960 | 00:15:25,320 | how depth of flavour you're gonna have. | how depth of flavour you're gonna have. |
302 | 00:15:25,520 | 00:15:27,960 | One minute, people. You have one minute. | One minute, people. You have one minute. |
303 | 00:15:29,480 | 00:15:31,880 | I just put the sauce on the bottom of my bowl | I just put the sauce on the bottom of my bowl |
304 | 00:15:32,080 | 00:15:35,360 | and then I put the smashed potato, chicken breast, | and then I put the smashed potato, chicken breast, |
305 | 00:15:35,560 | 00:15:37,840 | and then garnished with coconut cream | and then garnished with coconut cream |
306 | 00:15:38,040 | 00:15:41,960 | with palm leaf, chilli and deep-fried shallot. | with palm leaf, chilli and deep-fried shallot. |
307 | 00:15:44,960 | 00:15:46,520 | Has he got coconut cream on it? | Has he got coconut cream on it? |
308 | 00:15:49,160 | 00:15:50,760 | Come on, guys. Hustle. | Come on, guys. Hustle. |
309 | 00:15:54,640 | 00:15:56,240 | (SIGHS) That was epic. | (SIGHS) That was epic. |
310 | 00:16:01,720 | 00:16:04,920 | Whatever result comes out, I'm happy for it. | Whatever result comes out, I'm happy for it. |
311 | 00:16:05,120 | 00:16:07,000 | (APPLAUSE) | (APPLAUSE) |
312 | 00:16:07,200 | 00:16:09,840 | I really, really want to win. (LAUGHS) | I really, really want to win. (LAUGHS) |
313 | 00:16:10,040 | 00:16:11,480 | Amazing with that thing. | Amazing with that thing. |
314 | 00:16:11,680 | 00:16:12,960 | TRAN: That's nice! Amazing. | TRAN: That's nice! Amazing. |
315 | 00:16:13,160 | 00:16:14,440 | Thank you! | Thank you! |
316 | 00:16:14,640 | 00:16:16,160 | I want a massaman taco. | I want a massaman taco. |
317 | 00:16:17,240 | 00:16:19,800 | Coming out on top would be... brilliant. | Coming out on top would be... brilliant. |
318 | 00:16:26,400 | 00:16:28,040 | MAEVE O'MEARA: It's been a tough competition | MAEVE O'MEARA: It's been a tough competition |
319 | 00:16:28,240 | 00:16:30,120 | between our three remaining home cooks | between our three remaining home cooks |
320 | 00:16:30,320 | 00:16:33,160 | and the station chef from Easy Tiger. | and the station chef from Easy Tiger. |
321 | 00:16:33,360 | 00:16:37,680 | They've just created their best take on the Thai favourite massaman curry. | They've just created their best take on the Thai favourite massaman curry. |
322 | 00:16:37,880 | 00:16:40,400 | Now judge Melissa will taste their creations | Now judge Melissa will taste their creations |
323 | 00:16:40,600 | 00:16:44,520 | without knowing if it was made by a home cook or by the professional. | without knowing if it was made by a home cook or by the professional. |
324 | 00:16:44,720 | 00:16:47,560 | Wow! Well, it smells fantastic in here. | Wow! Well, it smells fantastic in here. |
325 | 00:16:47,760 | 00:16:51,400 | So I hope that it tastes as good as it smells. | So I hope that it tastes as good as it smells. |
326 | 00:16:51,600 | 00:16:54,320 | DAN HONG: This is a vegetarian massaman curry. | DAN HONG: This is a vegetarian massaman curry. |
327 | 00:16:55,440 | 00:16:58,080 | Well, I was just about to say, "Where's the meat?" | Well, I was just about to say, "Where's the meat?" |
328 | 00:16:58,280 | 00:17:01,320 | And now I know - it's not here. | And now I know - it's not here. |
329 | 00:17:01,520 | 00:17:05,320 | I am expecting meaty textures, | I am expecting meaty textures, |
330 | 00:17:05,520 | 00:17:08,000 | but I'm open to it. | but I'm open to it. |
331 | 00:17:22,440 | 00:17:25,520 | This has a lot of flavour going for it! | This has a lot of flavour going for it! |
332 | 00:17:25,720 | 00:17:28,560 | It has spice, it has warmth, | It has spice, it has warmth, |
333 | 00:17:28,760 | 00:17:33,800 | it has a round flavour that I was looking for in a massaman. | it has a round flavour that I was looking for in a massaman. |
334 | 00:17:34,000 | 00:17:38,000 | Unfortunately, the potato hasn't broken apart. | Unfortunately, the potato hasn't broken apart. |
335 | 00:17:38,200 | 00:17:40,760 | But, overall, the flavour was there, | But, overall, the flavour was there, |
336 | 00:17:40,960 | 00:17:42,680 | and that's what we're looking for. | and that's what we're looking for. |
337 | 00:17:43,960 | 00:17:49,120 | MARK OLIVE: Melissa, beef and potato massaman curry with green mango salad. | MARK OLIVE: Melissa, beef and potato massaman curry with green mango salad. |
338 | 00:17:50,440 | 00:17:52,280 | This is how I'm going to measure how tender it is. | This is how I'm going to measure how tender it is. |
339 | 00:17:52,480 | 00:17:54,760 | OK. One utensil only. | OK. One utensil only. |
340 | 00:17:56,440 | 00:17:57,720 | Wow! Wow. | Wow! Wow. |
341 | 00:17:57,920 | 00:18:00,280 | Yes! Look at that. | Yes! Look at that. |
342 | 00:18:02,320 | 00:18:03,920 | Looks great. Mmm. | Looks great. Mmm. |
343 | 00:18:12,520 | 00:18:14,360 | The beef - tender. | The beef - tender. |
344 | 00:18:14,560 | 00:18:16,640 | The potatoes - tender. | The potatoes - tender. |
345 | 00:18:16,840 | 00:18:18,880 | Flavour-wise, quite sound. | Flavour-wise, quite sound. |
346 | 00:18:19,080 | 00:18:21,600 | If anything, a little heavy-handed with the coconut cream. | If anything, a little heavy-handed with the coconut cream. |
347 | 00:18:21,800 | 00:18:26,440 | But I really liked the green mango salad, that chilli spice. | But I really liked the green mango salad, that chilli spice. |
348 | 00:18:26,640 | 00:18:28,480 | Quite a solid curry. | Quite a solid curry. |
349 | 00:18:30,200 | 00:18:33,960 | This is lamb shank massaman curry with cucumber relish. | This is lamb shank massaman curry with cucumber relish. |
350 | 00:18:35,000 | 00:18:38,720 | The idea behind this plate was to be like a taco meal. | The idea behind this plate was to be like a taco meal. |
351 | 00:18:40,680 | 00:18:43,520 | That looks pretty tender to me. Mmm! | That looks pretty tender to me. Mmm! |
352 | 00:18:54,200 | 00:18:55,640 | (SIGHS) | (SIGHS) |
353 | 00:18:58,440 | 00:19:02,320 | Cooking meat on the bone is the best idea ever. | Cooking meat on the bone is the best idea ever. |
354 | 00:19:02,520 | 00:19:07,160 | It keeps the meat tender, it keeps the flavour, the body is there. | It keeps the meat tender, it keeps the flavour, the body is there. |
355 | 00:19:07,360 | 00:19:10,720 | And tearing off the lamb, putting it in the little pancake, | And tearing off the lamb, putting it in the little pancake, |
356 | 00:19:10,920 | 00:19:12,560 | topping it with the relish... | topping it with the relish... |
357 | 00:19:12,760 | 00:19:14,040 | This was fun! | This was fun! |
358 | 00:19:14,240 | 00:19:15,520 | She's happy. (LAUGHS) | She's happy. (LAUGHS) |
359 | 00:19:15,720 | 00:19:18,280 | Mm. And we should be 'shankful'. (LAUGHS) | Mm. And we should be 'shankful'. (LAUGHS) |
360 | 00:19:20,560 | 00:19:23,000 | This is a chicken massaman curry. | This is a chicken massaman curry. |
361 | 00:19:24,040 | 00:19:27,760 | Well, I have never consumed a CHICKEN massaman | Well, I have never consumed a CHICKEN massaman |
362 | 00:19:27,960 | 00:19:30,560 | and giant quenelle of potato. | and giant quenelle of potato. |
363 | 00:19:32,080 | 00:19:34,520 | Whether or not this all comes together... | Whether or not this all comes together... |
364 | 00:19:34,720 | 00:19:36,200 | ..I guess we'll find out. | ..I guess we'll find out. |
365 | 00:19:36,400 | 00:19:38,200 | Exactly. | Exactly. |
366 | 00:19:38,400 | 00:19:39,840 | OK. | OK. |
367 | 00:19:41,320 | 00:19:44,520 | Success - no knife needed. | Success - no knife needed. |
368 | 00:19:47,640 | 00:19:50,120 | What fruit is in this?! | What fruit is in this?! |
369 | 00:19:50,320 | 00:19:52,360 | It's pineapple. OK! | It's pineapple. OK! |
370 | 00:19:52,560 | 00:19:55,000 | What do you think of that? OK. | What do you think of that? OK. |
371 | 00:19:56,440 | 00:19:58,040 | It was pretty delicious. | It was pretty delicious. |
372 | 00:19:58,240 | 00:20:00,320 | It had spice, it had sweetness. | It had spice, it had sweetness. |
373 | 00:20:00,520 | 00:20:02,400 | The chicken was tender. | The chicken was tender. |
374 | 00:20:02,600 | 00:20:04,680 | The potato was kind of cool. | The potato was kind of cool. |
375 | 00:20:04,880 | 00:20:08,480 | And pineapple, it lends sweetness | And pineapple, it lends sweetness |
376 | 00:20:08,680 | 00:20:14,200 | and the enzymes break down and help things become tender - | and the enzymes break down and help things become tender - |
377 | 00:20:14,400 | 00:20:16,160 | so that's not crazy at all. | so that's not crazy at all. |
378 | 00:20:16,360 | 00:20:18,000 | It's up to you to decide. | It's up to you to decide. |
379 | 00:20:18,200 | 00:20:19,880 | It certainly is. Good luck. | It certainly is. Good luck. |
380 | 00:20:27,360 | 00:20:30,400 | MAEVE O'MEARA: Our three home cooks have just taken on station chef Yall | MAEVE O'MEARA: Our three home cooks have just taken on station chef Yall |
381 | 00:20:30,600 | 00:20:33,160 | with a classic Thai massaman curry. | with a classic Thai massaman curry. |
382 | 00:20:34,200 | 00:20:36,400 | Judge Melissa has tasted all four dishes | Judge Melissa has tasted all four dishes |
383 | 00:20:36,600 | 00:20:38,200 | without knowing who cooked what, | without knowing who cooked what, |
384 | 00:20:38,400 | 00:20:40,840 | so now it's the moment of truth. | so now it's the moment of truth. |
385 | 00:20:43,680 | 00:20:45,040 | So, how's everybody feeling? | So, how's everybody feeling? |
386 | 00:20:45,240 | 00:20:46,360 | ALL: Good. | ALL: Good. |
387 | 00:20:46,560 | 00:20:48,280 | I feel very happy to put it down, | I feel very happy to put it down, |
388 | 00:20:48,480 | 00:20:52,160 | for you to try our home traditional food. | for you to try our home traditional food. |
389 | 00:20:52,360 | 00:20:54,720 | Yall, do you think you've done enough? | Yall, do you think you've done enough? |
390 | 00:20:54,920 | 00:20:58,120 | I'm feeling quite good - like, quite happy with what I've put up. | I'm feeling quite good - like, quite happy with what I've put up. |
391 | 00:20:58,320 | 00:21:00,920 | Jarrod, are you proud of what Yall's done tonight? | Jarrod, are you proud of what Yall's done tonight? |
392 | 00:21:01,120 | 00:21:05,200 | Yeah. I think it's exactly what you'd see at Easy Tiger. | Yeah. I think it's exactly what you'd see at Easy Tiger. |
393 | 00:21:06,480 | 00:21:12,600 | Well, what I love about massaman is depth of flavour, bigness, richness, | Well, what I love about massaman is depth of flavour, bigness, richness, |
394 | 00:21:12,800 | 00:21:18,680 | that fine balance that you look for when it comes to a great Thai dish. | that fine balance that you look for when it comes to a great Thai dish. |
395 | 00:21:18,880 | 00:21:22,120 | So, for me, the best plate on the pass was... | So, for me, the best plate on the pass was... |
396 | 00:21:26,520 | 00:21:30,200 | ..the lamb shank massaman curry with cucumber relish. | ..the lamb shank massaman curry with cucumber relish. |
397 | 00:21:30,400 | 00:21:32,680 | (APPLAUSE) | (APPLAUSE) |
398 | 00:21:32,880 | 00:21:34,240 | Was that yours? | Was that yours? |
399 | 00:21:34,440 | 00:21:35,880 | That was mine! (LAUGHS) | That was mine! (LAUGHS) |
400 | 00:21:38,120 | 00:21:40,280 | Wow! Wow! Wow! | Wow! Wow! Wow! |
401 | 00:21:40,480 | 00:21:42,560 | Well done, Cat. Thank you. | Well done, Cat. Thank you. |
402 | 00:21:42,760 | 00:21:43,960 | That was really intense. | That was really intense. |
403 | 00:21:44,160 | 00:21:46,320 | And I can't believe I beat a chef! Oh, my God! | And I can't believe I beat a chef! Oh, my God! |
404 | 00:21:46,520 | 00:21:48,320 | (LAUGHTER) Congratulations. | (LAUGHTER) Congratulations. |
405 | 00:21:48,520 | 00:21:50,320 | (LAUGHS) Thank you. | (LAUGHS) Thank you. |
406 | 00:21:50,520 | 00:21:54,960 | This showed great understanding of a massaman. | This showed great understanding of a massaman. |
407 | 00:21:55,160 | 00:21:56,920 | I had so much fun eating it. | I had so much fun eating it. |
408 | 00:21:57,160 | 00:22:00,640 | And I think, if you can't have fun, why are you eating? Yeah. | And I think, if you can't have fun, why are you eating? Yeah. |
409 | 00:22:01,680 | 00:22:06,920 | Well, Mel, what plate did not live up to your expectations? | Well, Mel, what plate did not live up to your expectations? |
410 | 00:22:14,280 | 00:22:18,800 | The beef and potato massaman with the green mango salad. | The beef and potato massaman with the green mango salad. |
411 | 00:22:19,000 | 00:22:20,280 | That's mine. | That's mine. |
412 | 00:22:20,480 | 00:22:22,840 | I'm sorry, Tran. That's alright. | I'm sorry, Tran. That's alright. |
413 | 00:22:23,040 | 00:22:25,600 | Yeah. I'm OK. Yeah. | Yeah. I'm OK. Yeah. |
414 | 00:22:25,800 | 00:22:27,160 | It's good to be here. | It's good to be here. |
415 | 00:22:27,360 | 00:22:28,760 | It's good to cook with the chef | It's good to cook with the chef |
416 | 00:22:28,960 | 00:22:30,840 | and meeting the new friends, | and meeting the new friends, |
417 | 00:22:31,040 | 00:22:32,640 | so I'm very happy. | so I'm very happy. |
418 | 00:22:32,840 | 00:22:35,160 | Well, there was a lot to be happy about, | Well, there was a lot to be happy about, |
419 | 00:22:35,360 | 00:22:39,960 | because the beef was fork-tender, the potatoes were perfectly cooked. | because the beef was fork-tender, the potatoes were perfectly cooked. |
420 | 00:22:40,160 | 00:22:43,680 | The flavours were there - I just wanted to see and taste more. | The flavours were there - I just wanted to see and taste more. |
421 | 00:22:43,880 | 00:22:45,120 | Thank you, Melissa. | Thank you, Melissa. |
422 | 00:22:45,320 | 00:22:48,520 | Sorry, Tran. That means you are going home tonight. | Sorry, Tran. That means you are going home tonight. |
423 | 00:22:48,720 | 00:22:51,440 | But congratulations to Cat - | But congratulations to Cat - |
424 | 00:22:51,640 | 00:22:56,080 | you got best plate on the pass and you beat Easy Tiger tonight. | you got best plate on the pass and you beat Easy Tiger tonight. |
425 | 00:22:56,280 | 00:22:57,800 | So you get this trophy! | So you get this trophy! |
426 | 00:22:58,000 | 00:22:59,960 | Whoo! Yeah! | Whoo! Yeah! |
427 | 00:23:01,920 | 00:23:05,640 | CAT: I'm really proud, and I was so happy that I was able to make my mum proud | CAT: I'm really proud, and I was so happy that I was able to make my mum proud |
428 | 00:23:05,840 | 00:23:07,440 | because this dish means a lot to her. | because this dish means a lot to her. |
429 | 00:23:07,640 | 00:23:11,280 | So, yeah, I really feel like I'm wearing the family badge of honour. | So, yeah, I really feel like I'm wearing the family badge of honour. |
430 | 00:23:11,480 | 00:23:12,760 | (LAUGHS) | (LAUGHS) |
431 | 00:23:12,960 | 00:23:14,240 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
432 | 00:23:14,440 | 00:23:16,160 | CAT: I'm cooking snapper dumpling tom yum soup. | CAT: I'm cooking snapper dumpling tom yum soup. |
433 | 00:23:16,360 | 00:23:17,640 | MARK OLIVE: Push it, girlfriend. | MARK OLIVE: Push it, girlfriend. |
434 | 00:23:17,840 | 00:23:20,200 | MELISSA LEONG: It's sour, salty, hot - that's what you're looking for. | MELISSA LEONG: It's sour, salty, hot - that's what you're looking for. |
435 | 00:23:20,400 | 00:23:23,760 | I've got my secret ingredient, so my dream has come true! | I've got my secret ingredient, so my dream has come true! |
436 | 00:23:23,960 | 00:23:26,520 | JARROD: As long as it's hot, sour, aromatic, I think it's in the bag. | JARROD: As long as it's hot, sour, aromatic, I think it's in the bag. |
437 | 00:23:26,720 | 00:23:28,600 | DAN HONG: Whether that be from a chef or a home cook, | DAN HONG: Whether that be from a chef or a home cook, |
438 | 00:23:28,800 | 00:23:30,160 | it's pretty damn impressive. | it's pretty damn impressive. |
439 | 00:23:30,360 | 00:23:31,960 | And later in the week, | And later in the week, |
440 | 00:23:32,160 | 00:23:35,920 | join me for a modern take on Thai cuisine at restaurant Easy Tiger. | join me for a modern take on Thai cuisine at restaurant Easy Tiger. |
441 | 00:23:36,120 | 00:23:37,440 | It's so yummy! | It's so yummy! |
442 | 00:23:37,640 | 00:23:38,920 | What a surprise! | What a surprise! |
443 | 00:23:39,120 | 00:23:41,960 | I can see why your customers absolutely love it. | I can see why your customers absolutely love it. |